The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay

The DPPH (2,2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly used to determine the antioxidant capacity of many food matrices and beverages. In contrast with red wines, white wines are poorer in antioxidant polyphenolics, and the more hydrophilic sulfur-containing compound...

Full description

Saved in:
Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2019-04, Vol.24 (7), p.1353
Main Authors: Romanet, Remy, Coelho, Christian, Liu, Youzhong, Bahut, Florian, Ballester, Jordi, Nikolantonaki, Maria, Gougeon, Régis D
Format: Article
Language:English
Subjects:
Aging
Amino acids
antioxidant capacity
Antioxidants
Assaying
Beverages
Buffers (chemistry)
Caffeic acid
Catechin
Chardonnay
DPPH
EC20
Ferulic acid
Food engineering
Free radicals
Life Sciences
Methanethiol
Optimization
Oxidation
Phenolic compounds
Phenols
Polyphenols
sensory oxidation level
Sensory properties
Solvents
Sulfur
sulfur compounds
Voltammetry
white wine
Wines
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The DPPH (2,2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly used to determine the antioxidant capacity of many food matrices and beverages. In contrast with red wines, white wines are poorer in antioxidant polyphenolics, and the more hydrophilic sulfur-containing compounds in them may contribute significantly to their antioxidant capacity. The modification of the classical DPPH method, with a methanol-buffer and the measure of EC (quantity of sample needed to decrease the initial DPPH concentration by 20%) has shown that sulfur-containing compounds such as cysteine (0.037 ± 0.003), glutathione (0.054 ± 0.003) or methanethiol (0.104 ± 0.003) appeared to bear antioxidant capacity comparable to well known phenolic compounds, such as catechin (0.035 ± 0.003), caffeic acid (0.057 ± 0.003) and ferulic acid (0.108 ± 0.003), respectively. In the case of white wines, the comparison with REDOX-sensory scores showed that results from this modified DPPH assay are strongly correlated with sensory attributes (r = 0.73, < 0.1). These results provide an unprecedented illustration of the important contribution of these sulfur-containing compounds to the radical quenching ability of white wines.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules24071353